Earl’s Warm Potato Salad: The Ultimate Comfort Food Delight
Earl’s Warm Potato Salad is a comforting dish featuring golden baby potatoes, garlic, corn, and a creamy dressing that delights the taste buds.
Equipment
- Large frying pan
- - Oven
- - Mixing bowl
- cookie sheet
Ingredients
For the Salad
- 4 slices bacon adds a crispy, savory element
- 2 lbs. baby potatoes (red or white) choose your favorite
- 1 cup corn kernels (fresh or frozen) provides a sweet crunch
For the Dressing
- ¼ cup olive oil enriches flavor
- 1-2 cloves of minced garlic infuses the salad
- ⅔ cup mayonnaise the creamy star
- ⅓ cup sour cream adds tanginess
- ¼ cup finely grated Parmesan cheese for burst of umami
- 1 Tbsp freshly squeezed lemon juice brightens the dish
For Garnish
- Chives and/or fresh dill sprinkle on top for fresh flavor
- Salt and pepper to taste
Instructions
Mix the Dressing
- In a small bowl, combine the mayonnaise, sour cream, Parmesan cheese, lemon juice, and chopped chives or dill. Season with salt and pepper; blend until smooth.
- Set your oven to 425°F to prepare for roasting the potatoes and corn.
- In a large frying pan over medium heat, fry the bacon until it's golden and crispy. Remove the bacon to a paper-towel-lined plate, letting it cool before chopping into ½-inch pieces.
- Halve the baby potatoes and place them in a bowl. Toss with minced garlic and 3 tablespoons of olive oil until evenly coated. Spread them out on a parchment-lined cookie sheet.
- Bake the potatoes in the preheated oven for 20 minutes.
- After 20 minutes, toss the corn with the remaining olive oil, then mix it with the potatoes on the baking sheet. Return to the oven and roast for an additional 25 minutes.
- Once done, place the roasted potatoes and corn in a large bowl. Toss them with the dressing and crispy bacon bits, adjusting seasoning with salt and pepper to your preference.
Notes
For an added burst of flavor, serve with extra chives on top.